2 T. Creole or whole-grain mustard

2 T. chopped green onion tops, green part only

1 1/2 tsp. prepared horseradish

1 tsp. chopped garlic

1 tsp. yellow mustard

1 tsp. hot sauce

1/2 tsp. Worcestershire sauce

1 T. fresh lemon juice

1 large egg

1/2 tsp. salt

1/4 tsp. ground black pepper

1/2 C. plus 2 T. vegetable oil

2 T. chopped fresh parsley leaves

1 to 2 hard boiled eggs, chopped

1 1/2 T. drained and coarsely chopped capers

 

In the bowl of a food processor or blender, add the Creole mustard, green onions, horseradish, garlic, mustard, hot sauce, Worcestershire, lemon juice, egg, salt, and pepper. Process until smooth, about 30 seconds. With the motor running, slowly pour the vegetable oil into the blender or food processor in a slow, steady stream. Add the parsley and pulse to combine. Transfer to a container, fold in the chopped eggs and capers, cover, and refrigerate for 1 hour before using. This sauce will keep, refrigerated, for up to 24 hours.